Menu - CUCINA

Seasonal Culinary Rhythms

Seasonal Menu Offerings

Every dish honors local Italian provenance and current harvests. Explore our four traditional courses crafted by Chef Marco Rossi and our kitchen artisans.

Primo Piatto

Antipasti

Inizi di Stagione

Delicate starters celebrating freshly pressed olive oils, preserved Tuscan vegetables, and artisan cured meats.

Hand-tied burrata from Andria paired with wood-roasted black mission figs and 12-year Modena balsamico.

Allergens:

Dairy

Secondo Piatto

Primi

Pasta Fatta a Mano

Hand-pinched pastas, hand-drawn noodles, and slow-braised ragus prepared daily in our pasta laboratory.

30-egg yolk tagliolini, mountain butter from Malga, and shaved seasonal Norcia black truffle.

Allergens:

DairyEggsGluten

Terzo Piatto

Secondi

Fuoco e Tradizione

Wood-fired heritage cuts and wild catch roasted over seasoned olive wood embers.

Dry-aged 38oz Chianina porterhouse seared over Tuscan oak charcoal with rosemary branches.

Allergens:

Gluten-Free

Conclusione

Dolci

Dolcezze Autentiche

Classic confections, stone-ground chocolates, and freshly churned mascarpone creams.

Artisan savoiardi soaked in single-origin espresso and Marsala Superiore, layered with whipped mascarpone.

Allergens:

DairyEggsGluten

Join us for seasonal dining in Cityville

Reservations are recommended for tasting courses and weekend seatings.

Reserve a Table View Full Wine List

Sommelier Curation

Curated selection of regional Italian wines and signature aperitifs designed to harmonize with the restaurant's signature dishes.

Every pour is chosen from independent vineyards across Piedmont, Tuscany, and Friuli, alongside botanical aperitivi hand-crafted at our counter to complement our wood-fired recipes.